6 ears of fresh corn or 1 (12-ounce) can corn kernels, drained*
3 tablespoons butter or margarine
1 small onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon granulated sugar
Salt and pepper to taste
1/2 cup bread crumbs
* You could also substitute frozen corn, if desired.
Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.
If fresh corn is used, remove husk and silk, and cut kernels from cob; set aside.
In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and sautuntil tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt, and pepper.
Pour into prepared casserole dish and top with bread crumbs.
Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately.
Makes 6 servings.